Start your summer right with the newest addition to the Copper Collection – Fiano and Vermentino.
We sat down with our winemaker Andrew Duff, and spoke to him about the new and upcoming white wines – Fiano and Vermentino
Probably the most exciting thing about both Fiano and Vermentino is how scarce Australian examples still are, it gives Australian winemakers a great opportunity to experiment with processing and techniques. It also allows us to go on a “deep dive” ourselves and immerse into the great European examples that are available. These two varietal examples are certainly going to make themselves right at home here in Australia, from what I’ve seen so far our diverse and dynamic viticultural regions are certainly finding a niche for them.
Fiano can be full or lean, textured or crisp. Think Pinot Grigio and Riesling, if you like these varieties then you will be easily drawn in by Fiano. Likewise, with Vermentino, there are certainly two distinct styles, creamy and rich, although probably more skewed to a Semillon or Sauvignon Blanc lover, especially in the case of the Tempus Two Vermentino.
Like most food and wine pairings, I always think trial and error is the fun part. So have at it! I like sardines with Vermentino, or fresh, homemade pesto. Fiano, go baked fish or shellfish like scallops. General rule of thumb will be Fiano will work with the same foods as Vermentino, depending on which style the wine is made in.
I think people are wanting to change it up a bit, try different things with their culinary delights, wine for me is no different. I’ll never get sick of the more traditional varieties, but being able to experiment gives wine a new lease on life. I think these varieties are becoming more popular because the industry itself are driving changes, its great for Australian wine and their consumers.
We like to go beyond tradition at Tempus Two, these varieties are certainly pushing what’s been the tradition for a long time in Australia, its import the Tempus Two portfolio reflects this and delivers to our consumers.
Experimenting in the winery is exciting, incorporating barrel ferments on more aromatic varietals that goes against tradition, fermenting whites on skins.